Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Texas Sake Tasting Event [October 5th]

Hello hello! Korin will be hosting a sake tasting event with The Texas Sake Company. If you are in the area or are interested, please stop by. I unfortunately will not be able to attend, but hope you have a wonderful time if you do.

Date : October 5, 2013 (Sunday)Time : 2:00pm to 5:00pm

What is special about the sake?
Texas is one of the only few areas outside of Japan that can grow the right type of rice to make sakÚ and has been harvesting Japanese rice since the early 1900s. They use organically and locally grown resources to produce the first ever Texas SakÚ. Texas SakÚ Company is the first sakÚ kura and organic alcohol producer in Texas, and the only independently-owned sakÚ kura in the United States. To understand our philosophy, one can examine our seal. Our emblem highlights the Whooping Crane, a majestic and rare Texas bird; rice; and the Lone Star, encased in a circular pattern, a symbol of the interconnectedness our product has for the importance of the state, its agriculture, and our local environment. We believe the quality of a sakÚ comes from the quality of the rice and the reflection of its region.

How they make their sake:
Their sakÚ is made using quality local organic rice from farmers in Wharton and Bay City. They hand-wash each batch and use a long, cold fermentation process to bring out the great floral and aromatic flavors inherent in Texan rice. After that they lightly press the batch to separate the sakÚ from the spent rice. Light pressing doesn't produce the highest yields but it keeps a lot of the bitter and wild flavors in the rice ensuring a higher quality for their sakÚ. After that itĺs back to the tank to age and condition. Once the sakÚ is ready, we rack, lightly filter, and then bottle they delicious brew for enjoyment.

Two types of sake will be available for tasting during the event :

WHOOPING CRANE - Our clear and refined sakÚ, nuanced and full of body and character, this sakÚ brings the best out of most food and pairs well with Eastern & Western cuisine.

If Mari is not there, what's the point? Just kidding. I really need to do a sake tasting one of these days, I know next to nothing about it. Fortunately, there are occasionally tastings out here with the high Japanse population. NY is just a little too far...